This super easy and moist carrot cake recipe is bursting with flavor, infused with heaps of cosy spices, nuts and of course - carrots! Boasting the most wonderfully soft cake layer, and topped with a velvety, tangy cream cheese frosting, this carrot sheet cake is perfect for feeding (and pleasing!) a crowd.
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INGREDIENTS:
🔹Carrot Cake
▢2 cups (225 g) finely grated carrots - about 3 medium sized carrots
▢1 cup (190 g) canned pineapple - blended. Remove the liquid from the can before blending.
▢2¼ cups (290 g) flour - plain, all purpose
▢¼ cup (30 g) cornstarch
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsp cinnamon - ground
▢1¾ tsp ginger - ground/powdered
▢¼ tsp cloves - ground
▢½ tsp nutmeg - ground
▢1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog post)
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola oil
▢3 tsp vanilla essence/extract
▢½ cup (110 g) yoghurt - unsweetened, room temperature.
▢1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
🔹Cream Cheese Frosting
▢½ cup (113 g) unsalted butter - room temperature
▢2¼ cups (285 g) powdered sugar - also known as icing/confectioners sugar
▢¾ cup (167 g) cream cheese - cold, use a firm cream cheese
▢¾ tsp vanilla extract/essence
▢¾ tbsp lemon juice - freshly squeezed
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2 окт 2024
